• Place the fish on a buttered flameproof plate, season and cover with foil. Steam over a pan of boiling water for 10 -15 minutes or until the fish flakes easily.
• Flake the fish and mix with the potato and cheese. Season, divide the, mixture into eight portions and pat each into a round cake. Coat the fish cakes in the flour, dip into the egg and then into the breadcrumbs.
• Heat the oil in a frying pan and fry the fish cakes until golden brown on the underside, then turn and cook until golden on the other side. Drain on absorbent kitchen paper.
• Garnish the fish cakes with lemon and lime slices and parsley sprigs.

Freezer Tip

• For real speed, use instant mashed potato. Freeze the cakes before frying - put them on a baking tray covered with cling film and open freeze. Pack in freezer bags when hard.